Potato Leek Soup Vegan

October 14, 2021

This vegan potato leek soup recipe requires just 5 simple ingredients that are cheap inexpensive and easy to find. Ultimately this soup can.

Vegan Potato Leek Soup Recipe Veggie Society

Vegan potato leek soup is a silky flavorful hearty and wonderfully comforting warm dish.

Potato leek soup vegan. It is also creamy rich and perfectly spiced and yes its really vegan. It is hard to believe that this creamy Potato Leek Soup is vegan. Ingredients in vegan potato leek soup.

The bulk of the recipe is made with potatoes leeks garlic and broth so you know that this is going to be one flavorful soup. Add the potato cashews. As a result it is important to remove its layers before cutting the bulb.

Add chopped onions and chopped leeks to a pot with crushed garlic and olive oil and sauté until softened. Dietary Considerations and Accommodations. Theres no cream or any dairy ingredients needed.

Preheat a medium sized pot and add the sunflower oil and the vegetables roast them for about 5-10 minutes. This rustic vegan potato-leek soup proves you dont need cream to make a hearty soup. The cashews add unbelievable flavor and texture to this soup.

In spite of the name this creamy vegan potato leek soup contains not a drop of cream cashew cream coconut milk soy milk or any other dairy substitutes. This vegan leek and potato soup is equally easy to make and doesnt require too much effort. 3 cups thin-sliced leeks approx 2 leeks - cleaned with dark green leaves removed 4 cups vegetable.

Step 2 Pour vegetable broth and water into the pot. This potato leek soup recipe consists of a total of 8 ingredients in addition to 3 optional flavorings. Reduce heat cover and simmer until the potatoes are soft and cooked.

Then add in some spices. Remove about half of the leek and potatoes before you puree the soup. The recipe calls for two types of potato--red potatoes which hold their shape and add color to the soup and russet potatoes which break down slightly when cooked adding texture and body to the soup.

Add chopped potatoes bay leaves and vegetable stock and bring to a boil. How to make vegan potato leek soup. Fresh ingredients and plant-based pantry staples are simmered in one big pot and then you just use a blender to puree until perfectly smooth to your liking.

Add water lemon juice maple syrup and the herbs. It is so good you will not only crave it as a comfort food. The creaminess is all thanks to.

Bring mixture to a boil reduce heat to medium-low and cook at a simmer until the potatoes. Cook and stir leeks in hot oil until completely softened adding remaining olive oil in small amounts as you cook the leeks about 10 minutes. If you want a more classic version of potato leek soup and dairy free is not a concern add 1 cup of heavy cream to it before you blend it.

Its made without cream is low-fat with an oil-free option and ready in a quick 30 minutes. Start with 4 medium leeks. Add the diced potatoes garlic fresh herbs and salt.

Boil everything for about 10 minutes. Its perfect to serve on a cold night in big bowls that you can really wrap yourself around and enjoy. 1 - 15 lb bag of Creamer potatoes or 15 lbs russet potatoes peeled and quartered 2 tbsp olive oil or Earth Balance vegan butter 2 cloves garlic minced.

And not only is this comforting soup vegan. Once hot add diced onion and leeks cook until softer for about 5 minutes. This vegan potato leek soup is made with only 6 ingredients plus a few basics.

It is basically made of fresh vegetables such as potatoes carrots leek garlic and herbs Thats all. Learning how to clean leeks though is important because dirt is often trapped inside their folded leaves. Heat a large pot over medium heat and add oil.

Add in the leeks and cook for 5 minutes. For this vegan potato leek soup recipe the leeks are sauteed with onions and garlic and caramelized to create a savory and delicious flavor. Melt the butter in a large saucepan on medium heat and sauté the onion and garlic for a couple of minutes until softened.

Go for those that are lighter in.

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